Dinner last night was Oven fried Eggplant and my version of Stuffed Bell Peppers made with white rice, lentil soup, onions, Italian sausage, Italian bread crumbs, and Parmesan cheese.



Oven Fried Eggplant
1 medium eggplant (about 1lb.) cut and soaked in cold water
3 TBS Mayonnaise (recipe calls for low-fat type) ?
3 TBS water
6 TBS grated Parmesan cheese
¼ cup Italian-seasoned bread crumbs
Slice Eggplant into ½ inch or a little smaller, soak slices in cold water to cover 15-20 minutes. drain and blot dry.
Fork-blend mayonnaise and 3 TBS water until smooth. Dip Eggplant slices on both sides into mayonnaise mixture; press lightly into cheese, then into bread crumbs. Lightly coating both sides.
Spray shallow nonstick baking pan with cooking spray. Arrange Eggplant in a single layer in pan.
Bake in preheated 475°f oven 5 minutes. Turn slices over and bake 3 to 4 minutes, or until Eggplant is golden and crisp on the outside, tender inside.



SAUSAGE and LENTIL STUFFED PEPPERS


6 Medium red bell peppers
1 Pound bulk Italian sausage (I like sweet hot Italian sausage)
½ Cup chopped onion
1 Can (10 1/2 ounces) PROGRESSO lentil soup
1 Cup cooked rice
¾ Cup PROGRESSO Italian style bread crumbs, divided usage
2 Tablespoons PROGRESSO grated parmesan cheese, divided usage
3 Tablespoons butter, melted





1. Preheat oven to 350 f.
2. Fill large saucepan half-full with water; bring to boil. Cut peppers lengthwise; and remove seeds. Place peppers in water. Boils 3 minutes; and drain.
3. In large skillet, brown sausage and onion; drain. Stir in soup, rice, ½ cup bread crumbs and 1-tablespoon parmesan cheese.
4. Fill peppers with sausage mixture; place in large shallow baking dish. Cover with foil.
5. Bake 25 minutes or until thoroughly heated. Remove foil.
In small bowl, combine butter, remaining 1/4- cup bread crumbs and remaining 1- tablespoon parmesan cheese. Sprinkle over peppers. Bake uncovered 5 minutes

Looks good Guts. Tom will only eat eggplant this way: The eggplant is dipped in beaten egg and then pressed into Progressive Italian-seasoned bread crumbs with parmesan cheese added. He does not like it oven fried so I fry it.

Leni I'm 180° from Tom I like it oven fried and not fried in oil. I can see where the egg would give it another texture / crust.

My grandfather sat down to eat one time and thought he was being served pancakes and asked for the syrup and mom said you want syrup on your eggplant? And not wanting to omit he thought he made a mistake, thinking they were pancakes. From there after he had syrup on his eggplant. And you know what it's not bad! I have had it this way before, but not with so much seasoning. more like a egg batter my mother made.

It looks really good, Guts!